Celebrating With Bubbles - my fish course for Great British Menu 2017

Danny Parker

Danny Parker

24th May 2017

Celebrating With Bubbles - my fish course for Great British Menu 2017

Celebrating With Bubbles - my fish course for Great British Menu 2017

Ingredients

  • For the Scallop:
  • 4 x XL Hand dived Orkney Scallops
  • For the Marinade:
  • 750g x Minus 8 white versus vinegar
  • 30g x Caster Sugar
  • 30g x Salt
  • For the Gel:
  • 1 Litre x Verjus du Perigord
  • 100g x Caster sugar
  • 10g x AGAR AGAR
  • For the Grapes:
  • 12 x Red Grape
  • 12 x White Grape
  • 16 x Golden sultanas
  • 200g x Verjus Vinegar Minus 8
  • 200g x Sugar
  • 200g x Water
  • For the Jelly:
  • 500g x Champagne
  • 40g x Caster Sugar
  • 5g x AGAR AGAR
  • 2 x Granny smith Apple
  • For the Emulsion:
  • 2 x Eggs
  • 100g x Water
  • 500g x Dill
  • 750 g x Grape seed Oil
  • 1 x Bag of Dill
  • 4 x Breakfast Radish
  • 5TSP x Exmoor Caviar
  • Various Leaves and flowers
  • Dom Perigord 2006

Method

For the Scallop:
Firstly, prepare the scallops; open them, wash
them, slice into 3/4 slices. These will drop into
the marinade 5 minutes before serving.
For the Marinade:
To make the marinade, boil and cool the
ingredients.
For the Gel:
For the verjus gel, boil the
ingredients together for 2 minutes. Se.t into a jelly, then blend, and place in a bottle
For the Grapes:
Freeze and dice 12 of the red grapes.
Make the pickle by boiling the Verjus vinegar,
sugar and water together, add in the sultanas
and leave to marinade.
Dice the green grapes raw and set aside.
For the Jelly:
Bring the ingredients up to the boil, chill and then dice into brunois. Bruniois the Apple. Make the dill oil by blending dill with grapeseed oil in the thermomix.
Soft boil the eggs, whisk together the egg yolk, water, and seasoning in the thermomix then trickle in the oil until the correct consistency. Adjust seasoning with vingar and salt as required.
Plate the dish using the scallop as a base,
and the rest of the ingredients dotted around
to get a different mouth full each time
Serve along slide a glass of Dom Perigord
2006 to really compliment the scallops

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.